These tasty tacos come together quickly with a little chopping and roasting.
1 medium-sized Sweet Potato, chopped into 1/2" cubes
1 medium Head of Cauliflower, chopped into florets
1 Red Bell Pepper, cut into matchsticks
1 Yellow Onion, sliced
4 Tbsp Grapeseed or Olive Oil
1-1/2 tsp Chili Powder
1 tsp Ground Cumin
1/4 tsp Kosher Salt
1 cup Raw Cashews, soaked
1 Lime, zested
2 Tbsp Fresh Lime Juice
4 Tbsp Ground Cumin
1/8 tsp Salt, to taste
4-5 Corn Tortillas
For serving: Avocado, cilantro
To prepare the Cumin Cashew Crema:
Pour the raw cashews in a bowl and cover them with water. Allow them to soak for at least 4 hours (you can leave them overnight, if desired).
Drain the water from the cashews and add them to a small blender (such as a magic bullet) or food processer. Add the remaining ingredients and blend until smooth. If you need to add a tablespoon or two of additional water in order to help the mixture blend, you can do so. Taste the crema and add more salt or lime juice if desired.
Set aside or refrigerate until ready to use.
To Roast the Vegetables:
Preheat the oven to 375 degrees F.
Wash and chop all of the vegetables, then arrange them evenly on two large baking sheets.
Whisk together the oil, chili powder, cumin and salt until well combined.
Drizzle the oil mixture over the vegetables and use your hand to toss all the vegetables together to be sure everything is coated.
Place both baking sheets in the oven and roast for 40 to 45 minutes, or until vegetables reach desired done-ness. Stir the vegetables halfway and three quarters of the way through baking.
To Assemble the Tacos:
Wrap corn tortillas in a moist paper towel and microwave them 20 to 30 seconds, or until hot. You can also wrap them in foil and put them in the oven to heat them up.
Add desired amount of roasted vegetables, avocado, and cumin cashew crema to each tortilla.